| Chef: Roopa Gulati  Ingredients: 1 stick lemon grass
4 dried red chillies
5 tbsp lime juice
1? tbsp grated jaggery
2 tsp salt
1/2 tsp turmeric
1/2 tsp chilli powder
1 skinned chicken
250 gm chopped red capsicum
2 large chopped onions
1.5 " chopped ginger
2 tbsp garlic cloves
1 tbsp cashew nuts
1.5 tsp coarsely ground black pepper
5 tbsp oil
Method: Crumble red chillies into water. Add chopped lemon grass. Set aside for 1 hour.
Combine 3 tbsp limejuice, 1 tbsp grated jaggery, 1 tsp salt, turmeric and chilli powder. Pour over chicken.
Marinate for 2-3 hours.
Grind remaining ingredients except oil together.
Heat oil and fry paste for 20 minutes.
Spread over and inside chicken. Place in a covered dish.
Bake at 180 degrees C for 11/2 hours.
Serve hot.Baked Thai Chicken 
Chef: Niru Gupta Ingredients: 1 chicken with skin cut into 8 pieces
Marinade
2 stalks lemon grass-chopped
1" chopped ginger
3 tsp chopped garlic
1 chopped onion
3 tbsp chopped coriander stems
1 tbsp grated jaggery
120 ml coconut milk
2 tbsp fish sauce
2 tbsp soya sauce
Mixed vegetable base
2 tbsp oil
1-2 whole red chillies
2 tbsp spring onions-cut into 1" lengths
1/2" grated ginger
1 chopped capsicum
100 gm bean sprouts
100 gm baby corn
2 sliced tomatoes
2 peeled and sliced carrots
2 tbsp beans
salt and pepper
1 tsp sugar
6 tbsp vegetable/chicken stock
Garnish
lemon wedges and sliced red chilliesMethod: To make the marinade, blend all ingredients together. Pour over the chicken pieces and leave for 3-4 hours.
Bake chicken on rack over a baking tin at 200 C for 25 minutes.
Baste regularly with marinade.
To prepare the vegetables, heat the oil in a large pan. Stir-fry chillies, spring onions and ginger for 1 minute. Add remaining vegetables and fry for 2 minutes.
Season well, sprinkle on the sugar and pour in the stock.
Serve with the chicken, garnished with lemon wedges and red chillies.Roast Chicken
Chef: Niru Gupta
Ingredients: 1 kg chicken (broiler) - with skin
6 tbsp butter
salt and powdered black pepper to taste
1 tbsp gravy
ForGravy
1 tbsp cornflour
1 tbsp vinegar
powdered black pepper and salt to taste
1 tsp Worcestershire sauce
1 tbsp tomato ketchup
Method: Place 1 1/2 cups water, gizzard, heart and neck, salt and pepper in a pan and cook for 2-3 minutes. Wash and wipe the chicken. Mix butter with salt and pepper and apply inside and out side the chicken.
Truss the chicken (tie so that it stays in shape). Place the chicken, in a roasting pan with the stock and cook in a pre-heated oven for one hour, basting and turning every 15 minutes. Remove from oven. Strain the drippings from the pan into a cup and add water to make up one full cup. untie chicken
Add the gravy ingredients to the drippings solution and cook the mixture till a little thick. Serve this on the side with the chicken.
Chicken Manchurian (Chinese)
Chef: Niru Gupta
Ingredients: 250 gm chicken mince
2 eggs-slightly beaten
3/4 cup refined flour
1/2 tsp garlic paste
1/2 tsp ginger paste
1/4 tsp ajino moto-optional
water
oil for deep frying
2 tbsp oil
1 tsp finely chopped garlic
1/2 cup finely chopped onions
1 large capsicum-chopped fine
For sauce, mix together:
3 tbsp corn flour-blended with 1/2 cup water
2 tbsp vinegar
2 tsp salt
2 tsp soya sauce
1/2 cup tomato puree
2 tbsp chopped celery or 1/4 tsp celery salt
1/4 tsp ajino moto-optional
2 cups water
Method: Mix together the chicken, egg, flour, garlic and ginger paste, ajino moto and enough water so as to have a thickish batter. Leave thus for 5-10 minutes.
Heat the oil and keeping the heat high drop heaped teaspoonfuls of batter and fry to a golden brown. Drain on absorbent paper till required.
Heat the 2 tbsp oil, and stir-fry the garlic and onion in it over high heat, till the onions look glossy. Add the capsicum and turn around a few times.
Add the sauce mixture, and simmer till the sauce thickens and becomes translucent.
Add the fried balls, turn around a few times and serve.
| | Thanks to Andy and Sin Koi Chef: Andy with Suten Sin Koi Ingredients: Green curry paste
8-10 green chillies
20 gm lemon grass
15 gm onions
10 gm garlic
10 gm Kha ginger
50 gm coriander roots
5 gm cumin
5 gm coriander seeds
2 macroot leaves-chopped
10 gm shrimp paste
salt to taste
Chicken green curry
100 gm chicken breast cubes
10 gm sugar
4 pea brinjal
5 bird chillies
15 gm basil
1 macroot leaves
10 ml oil
150 ml coconut milk
Method: For the green curry paste, grind all ingredients together to a fine paste.
For the chicken, heat the oil and saute green curry paste. Add diced boneless chicken breast and cook further.
Add coconut milk, sugar, bird chillies, salt and macaroot leaves and simmer till the chicken is tender.
Finally add the sweet basil leaves.
Serve with rice. Chef: Roopa Gulati Ingredients: 220 gm chicken breast with skin
2 gm crushed black pepper
4 gm salt
15 gm grated onion
3 gm mustard paste
30 ml olive oil
7 pieces black olive, stoned and chopped
Sauce
20 gm butter
30 gm shallot grated
salt and black pepper to season
60 ml red wineMethod: In a bowl, mix olive, grated onion, ginger, pepper and salt. Whip into a thick mixture.
Pour over chicken and allow it to stand for 1-2 hours. Grill.
For the sauce, heat the butter in a pan, add shallots and stir-fry for 1-2 minutes.
Add red wine and cook over slow heat until the wine is reduced to half.
Season with salt and pepper.Fried Chicken
Chef: Niru Gupta
Ingredients: 1 chicken-cut into 6 pieces
2 eggs
1 tsp garlic paste
1/4 cup refined flour
dash of black pepper
1 tsp salt, or to taste
powdered bread crumbs to coat the chicken
oil for deep-frying
Method: Place the chicken, eggs, garlic paste, maida, black pepper and salt in a bowl and mix well. Leave thus for at least an hour.
Lift the pieces and coat with the bread-crumbs and keep aside.
When ready to serve, heat the oil till a piece of bread thrown in comes up at once. Place as many chicken pieces as come in without touching each other.
Turn once and lower the heat and let fry to a golden and then turn once again till golden on both sides.
Drain on absorbent paper and serve.
Note: In case you want to serve later, fry them for a short while on both sides, not letting them brown, and fry again to a golden color before serving
Chef: Niru Gupta
Ingredients: Dough
2 cups refined flour
1/2 tsp salt
1/4 tsp baking powder
Filling
1 cup chicken-minced
1 tbsp oil
1/2 cup onion-finely chopped
1 tsp garlic chopped
1/2 tsp soya sauce
1/2 tsp salt
1/4 tsp vinegar
1/4 tsp black pepper
Method: Mix the refined flour, salt and baking powder and knead to a stiff dough, with water.
Heat oil and add the onion and garlic. Saute till a little soft and add the chicken.
Turn around over high heat till chicken is almost cooked.
Take it off the heat and mix in the soya sauce, salt, vinegar and black pepper.
Roll the dough thin (translucent) and cut into 4"-5" rounds.
Take a round, wet edges and place some filling in the center, bring edges together to cover the filling, twist to seal and fill the rest in the same way.
Steam for about 10 minutes and serve with soya sauce and chilli sauce.
Shawarma (Chicken Lebanese Style)
Ingredients: 1/2 cup malt vinegar
1/4 cup plain yogurt
1 tablespoon vegetable oil
salt and pepper to taste
1 teaspoon mixed spice
1/4 teaspoon freshly ground cardamom
8 skinless, boneless chicken thighs
1/2 cup tahini
1/4 cup plain yogurt
1/2 teaspoon minced garlic
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon chopped fresh parsley
salt and pepper to taste
4 medium tomatoes, thinly sliced
1/2 cup sliced onion
4 cups shredded lettuce
8 pita bread rounds
Method: In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper. Place the chicken thighs into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.
Cover the chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through. Remove from the dish, and cut into slices.
Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top it with tahini sauce.
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